Celebrate Summer at The Market Room!

CELEBRATE SUMMER!

Discover the best of seasonal ingredients, dining, cooking and entertaining essentials at The Market Room.

SUMMER EDITION 2015 1

CONTENTS 0 4 F RE SH P RODUC E Summer is the best time of year for fruit and vegetables.

Be inspired by what’s in season.

0 6 T HE BA KE R Bread has its place in every meal of the day.

Know your sourdough from your continental pasta dura.

1 2 HE A LT H Stay lean this summer with a healthy but delicious diet of superfoods.

1 4 T HE DRIN KS Bubbles, brews or wine, find the perfect food pairings to match your drink of choice.

1 6 T HE F L ORIST No dining table is complete without flowers.

Discover the meaning of your favourite blooms.

0 8 T HE BUT C HE R

MATT PRESTON, AUTHOR & FOOD CRITIC See Matt’s recipe for Beetroot, Blackberry and Celery Salad on page 13.

Cooking the perfect steak is easy, if you know the tricks of the trade, and your different cuts of meat.

1 7 T HE KIT C HE N

1 0 T HE F ISHM ON GE R

1 8 QUIC K E AT S

Seafood is a meal that’s best served cold. Learn the secrets to buying fish.

Great food done well, and the best part is that it’s cooked by someone else.

Every home cook and chef needs the right utensils if they want to be a master in the kitchen.

WELCOME TO OUR SUMMER GUIDE TO THE FRESHEST PRODUCE RIGHT HERE IN THE MARKET ROOM. SINCE ITS MUCH ANTICIPATED OPENING IN JULY, THE MARKET ROOM HAS QUICKLY BECOME THE MUST-VISIT DESTINATION FOR THOSE PASSIONATE ABOUT FOOD. IN THIS ISSUE, DISCOVER WHAT’S IN SEASON, CELEBRITY RECIPES AND EXPERT TIPS FOR COOKING AT HOME.

Enjoy!

JUSTINE SCHOFIELD, CHEF & TV HOST 2

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FRESH PRODUCE BE E T ROOT The flavour of beetroot from a can doesn’t come close to matching the real thing. Give it a try!

R O CK ET Balance the bitterness of rocket with a drizzle of sweet balsamic vinegar.

THE TASTE OF SUMMER

SUMMER IS AN EXCELLENT TIME FOR FRESH FOOD, WITH CRISP SALADS SERVED ALONGSIDE SIZZLING BARBECUES, AND FLAVOURSOME TROPICAL AND STONE FRUITS TO BE ENJOYED FOR DESSERT.

TOMATO To tell if a tomato is ripe, look at the skin. It should be glossy and slightly shiny.

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NOW IN SEASON M E L ON

AV OC A DO

RA DISH

Melons make excellent frozen treats during Queensland’s hot, humid summer.

Use a variety of melons to make melon-ball kebabs and keep them in the freezer.

A powerhouse of goodness; it’s the only fruit to contain fat (the healthy monounsaturated type, of course), is high in vitamins C and E, and is a really good source of fibre.

There’s two types of radishes: red, with its magenta-coloured skin, crisp white flesh and peppery bite, and white, or daikon, which are long with white skin and a milder flavour.

SW E E T C ORN

M A N GO

ZUC C HIN I

Sweet corn has been bred to have higher levels of natural sugars, so all those ‘no-addedsugar’ aficionados can indulge their sugar cravings without the guilt!

Australia’s favourite fruit, the most common being Kensington Pride (Bowen), along with R2E2 (promise, it’s a mango not a droid).

Try green mangoes for Thai-style salads.

Did you know… zucchini ranges from almost black through different shades of green and into yellow?

Harvested young, it has edible flowers that can be stuffed then fried or baked.

AS PAR AG U S To keep your asparagus crisp, blanche it in ice cold water after cooking.

BOK C HOY

C A P SIC UM

SHA L L OT

A vegetable of many names: buk choy, Chinese mustard cabbage and pak choi, this mild-tasting Asian green is a great addition to more than just stir-frys. Try it in a salad or sandwich.

Capsicum comes in red, green, yellow, orange and purplishblack varieties.

Vine-sweet mini caps are full of flavour; their crisp texture makes them delicious eaten raw.

Shallot is also known as scallion, green onion and spring onion. These small immature onions are picked before the bulb has formed, and have a long, brightgreen edible stalk.

P ick of the bunch

THE FRUIT AND VEGETABLES ARE PLENTIFUL IN SUMMER. SWING BY EARTH MARKETS, COLES & ALDI FOR MORE IN-SEASON INSPIRATION.

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THE BAKER

A LOAF OF BREAD… THE BASIC BUILDING BLOCK FOR EVERY GREAT SUMMER MEAL

UPSCALE THE HUMBLE AUSSIE BURGER THE FAIL-SAFE FILLING COMBOS T HE REUBEN SAN DWI CH Corned beef, swiss cheese, sauerkraut and Russian dressing on rye bread. A classic straight from New York.

T HE CLUB

THE RISE OF SOURDOUGH We all love a slice of bread with meals, but also don’t want to feel sluggish after dining. What sets sourdough apart is how easy it is to digest, meaning it’s great for those who can’t handle a carb overload. Go for these sourdough loaves from Bakers Delight to complement light summer dishes. ✱ The Authentic Sourdough Vienna Loaf follows a traditional recipe, is baked on stone, has a thick chewy crust and a dense centre that is full of flavour. ✱ The Mixed Seed Sourdough Vienna follows the same recipe with the addition of linseed and sunflower seeds.

MY TRADE TIPS 06

Sliced chicken, bacon, lettuce, tomato and mayonnaise on three layers of white bread.

BAN H MI Vietnamese baguette, pickled daikon and carrot, coriander, chilli, cucumber and meat or seafood.

A street food favourite from Saigon that’s a fusion of French and Vietnamese.

Try it with a small French baguette.

Turn a basic burger gourmet with these inspired ingredients

TURKISH ROLL

Full of flavour, with a beautiful open texture, this roll is an ideal alternative to the hamburger bun. Try a combination of lamb mince, garlic, red onion, feta, dried oregano, avocado, boston lettuce and tomato.

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CAPE SEED ROLL

Made with wholegrain flour and nine grains and seeds, this low-GI roll makes for a filling hamburger bun. Keep it healthy with a Thai-style seafood burger of white fish fillets (or crab meat), garlic, chilli, lemongrass, fresh coriander and a little fish sauce.

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HI-FIBRE LO-GI BREAD ROLL

This high-fibre low-GI roll is the perfect size for a slider. Make a slider using chicken mince, chilli, garlic and fresh ginger, and finish with a mango chutney and yoghurt dressing.

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“My favourite bread is the Hi-Fibre Lo-GI White Loaf. Although it is a white bread, it has the same amount of fibre as a wholemeal loaf and a GI of 55.”

SAMANTHA DOWNING, SALES MANAGER, BAKERS DELIGHT.

A DAILY KNEAD

Bread, there’s not a meal it doesn’t improve…eggs on toast at breakfast, fruit loaf with coffee at morning tea, a superfood salad sandwich for lunch, fresh, soft dinner rolls to mop up sauces or soups, and bread and butter pudding for dessert. Where would we be without bread?

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SAVOURY TWISTS are a delicious meal in themselves.

They make great after work and school snacks, or pull a loaf into chunks and serve as a side at lunch or dinner. You can’t go past the spinach and feta combination.

CHIA OMEGA-3 LOAF is your go-to loaf if you want a boost of omega-3s, protein, antioxidants, and fibre. Available in both white and wholemeal, this bread has hidden chia seeds throughout.

CONTINENTAL PASTA DURA uses a mix of white flour and semolina and is crusty on the outside and soft and spongy on the inside. This bread is ideal for bruschetta, or cut it into cubes and grill it to make croutons you can toss with a salad for extra crunch.

CHIA FRUIT LOAF is a delicious wholemeal-based fruit loaf with no added sugar.

It comes with both chia seed and sunflower seed crusts.

They may be healthy, but they’re very tasty.

THE BUTCHER

HAIL THE BBQ

Try this!

For a simple burst of flavour, rub both sides of your steak with rosemary leaves, sea salt and freshly ground pepper.

TAKE YOUR KITCHEN AL FRESCO THIS SUMMER

KNOW YOUR CUTS

THE SUN IS OUT, the nights are balmy – summer offers the perfect chance to take your kitchen outdoors. A well-barbecued dish starts with high quality meat; your butcher can help with selecting superior cuts and offer advice to cook them to perfection. Whether by the pool, at the beach, or in your backyard, it’s time to fire up the barbie. Selling all-Aussie meats, Andrew Wishart of Andrews Meats shares his insider tips to take your grill skills to the next level.

MY TRADE TIPS 08

BEEF

LAMB

EYE FI LLET

B U TTER FLI ED LEG

CHICKEN WINGS

Taken from the tenderloin, this cut is very tender and has a delicate taste.

Cook it with simple seasoning to highlight its natural flavour.

A leg of lamb that has been deboned and opened out to create one large, flat piece of meat that cooks more evenly on the grill.

Though small, the skin keeps them moist and turns crispy when grilled; a moreish party snack when marinated beforehand.

T-BON E

FI LLET

B U TTER FLI ED W H O LE

Rich and full of flavour, this cut is known for the large bone that runs down its centre, with meat sitting on either side – these are the fillet and the sirloin.

Taken from the loin, this cut is sweet, lean and tender. Grill it as a whole piece – brown on both sides - then slice after resting to serve.

An alternative to a classic roast, this is a whole chicken with the backbone removed so it lays flat, meaning it cooks evenly on the grill.

RUMP ST EAK

CU TLET

TH I G H FI LLET

A full-flavoured, lean cut from the hindquarter that is typically a bit larger than some other cuts and good value.

Succulent and sweet, this cut features a dainty medallion of meat sitting on a small bone, with a layer of fat on its edge.

A chicken thigh with the skin and bone removed. It has more fat than a chicken breast, so it’ll stay moist during grilling.

“When choosing a cut of beef to barbecue, go for one with a bit of marbling because it will keep the moisture in the meat. My favourite is definitely a rib fillet, medium rare, with a nice garden salad - especially in summer.”

ANDREW WISHART, OWNER, ANDREWS MEATS.

1 2 3 HOW TO

COOK THE PERFECT STEAK A well-cooked steak is the cornerstone of every barbecue expert’s repertoire. Follow these fundamentals to bring out the best in your beef, no matter your cut of choice.

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DON’T COOK IT COLD. Cooking a steak straight from the fridge risks an underdone centre. Bring it to room temperature on the kitchen bench first – thin cuts need half an hour, thick cuts need an hour.

SEASON & SEAR. Rub your steak with a little olive oil on one side, then dust that side with sea salt and cracked pepper. Place the seasoned side onto the heat to seal in the moisture and form a nice crust on the meat as it cooks.

FLIP IT ONCE. Don’t be tempted to continually turn the steak over and over as it cooks – this will stew the meat and might make it tough.

Cook the steak on one side, then turn it over at the first sign of blood rising to the top of the meat.

GIVE IT A REST. Let your cooked steak firm up to ensure the meat stays tender and juicy. Rest thin cuts for five minutes and thick cuts for 10 minutes, on a wooden board covered in foil.

THE FISHMONGER ADAM LIAW’S

FISHING FOR FLAVOUR FRUITS OF THE SEA MAKE FOR LIGHT, FRESH FLAVOURS THIS SEASON

FAST COOKING FAVOURITES SEAFOOD PLAT T ER

COLD FISH AND SEAFOOD dishes are an elegant alternative to piping hot meals come summertime. Take a cue from the Italians with carpaccio: finely slice a fillet of tuna or salmon, fan out the slivers and drizzle them with a simple salt, lemon juice and olive oil dressing. Ceviche is a Latin American dish that cures diced raw white fish, like kingfish or snapper, in citrus juice. Mix through chopped coriander and serve in a glass for an easy entrée. For a modern take on the prawn cocktail, poach prawns in lightly salted water, allow them to cool and serve them peeled with lemon wedges and a side of aioli for dipping.

MY TRADE TIPS

Barbecue lobster, green prawns, cleaned baby squid, and scallops in just 10 minutes. Lobster takes about six minutes and scallops just seconds. Serve with a good mayonnaise combined with lemon juice.

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T ERI YAKI FI SH SKEWERS Cut fish fillets into cubes; coat in a mix of teriyaki sauce and crushed garlic and marinate for 30 minutes.

Thread fish onto skewers and barbecue for three minutes or until cooked.

Wrap the ends of bamboo skewers in foil to stop them burning while barbecuing.

BUYING FRESH FISH: EXPERT TIPS

MARINATED TUNA RICE BOWL SERVES

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“Raw fish in Japanese cuisine is not only served as sashimi. While the fish is the main focus in this tuna rice bowl, the spring onion, perilla, nori, sesame and wasabi that come along with it are more than just garnishes, they are the key to turning a few slices of good-quality fish into a complete and balanced meal.”

QBD THE BOOKSHOP ‘Adam Liaw’s Asian Cookery School’ by Adam Liaw

METHOD 1 To make the marinade, bring the sake and mirin to the boil in a small saucepan. Boil for one minute then remove from the heat, add the soy sauce, pour the sauce into a tray and allow to cool to room temperature.

2 Slice the tuna as you like and place the slices in the marinade.

Marinate for 15 minutes.

3 Divide the rice among four deep bowls.

4 Scatter the rice with the spring onions and a few sesame seeds, and place a perilla leaf, if using, to one side of the bowl.

5 Arrange the marinated tuna on top of the rice and gloss the tuna with just a little of the marinade, letting it run down onto the rice.

6 Scatter with the remaining sesame seeds, some of the nori and place a little pile of wasabi next to the tuna.

WHAT TO LOOK FOR Fresh fish and other seafood doesn’t smell fishy: in fact, fresh fish should have a pleasant fresh sea smell. The flesh should be firm, and spring back when touched. The scales should be metallic, bright and shiny and, if buying whole fish, the eyes should be bright.

HOW TO STORE Seafood will stay fresher for longer if kept cold; when transporting home, pack in an esky in ice. Use within 2-3 days of purchase. Live seafood (crabs, mussels) should be consumed as soon as possible after buying.

Shopping list 400g sashimi-grade tuna

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8 cups cooked short-grain rice, warm HOW TO COOK Fish is cooked as soon as the flesh loses its translucent appearance, turns opaque all the way through, and flakes off easily with a fork.

Prawn, crab and lobster shells turn bright red when they’re cooked. On the barbecue, squid and octopus require very quick cooking over high heat just until the flesh turns opaque.

“There is nothing better for Christmas than fresh oysters and prawns, or fresh fish on the barbie. My favourite is either goldband or red emperor.”

CHRIS TAPINOU, FISHMONGER, FISH DEPOT.

4 thin spring onions, trimmed and finely sliced, to serve 1 tbsp toasted sesame seeds, to serve 4 perilla (shiso) leaves (optional), to serve 1 sheet nori, finely shredded, to serve 1 tsp wasabi, to serve MARINADE 3 tbsp sake 2 tbsp mirin 3 tbsp soy sauce

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HEALTH

POWER-CHARGE YOUR PLATE

HOW SMALL ADDITIONS CAN MAKE A BIG IMPACT

4 EASY DIET BOOSTS PACK YOUR PROTEIN WHAT: Pea, rice and whey-based protein powders.

WHY: A simple way to satisfy your body’s protein needs, helping you to feel fuller for longer and maintain energy levels.

HOW: Add a spoonful of powder to smoothies, stir through yoghurt, or add to baked goods.

NEXT LEVEL GREENS WHAT: Green powder supplements, made from a blend of leafy greens, herbs, sprouts and algae, or individual greens.

WHY: They’re rich in antioxidants, vitamins and minerals.

HOW: Pick up kale, spirulina or greens blend powders. Add a spoonful to smoothies, or stir into fresh juices or water.

LIVER LOVING HERBS WHAT: Milk thistle capsules.

WHY: This herbal supplement helps to maintain a healthy liver – ideal during the excesses of the silly season.

HOW: Certain dosages can be taken daily with a glass of water – speak to staff for advice.

A MATCHA MADE IN HEAVEN WHAT: A traditional Japanese ground green tea.

WHY: It boasts a higher concentration of antioxidants than other green teas, which assists the body with detoxification.

HOW: Add boiling water to matcha powder to brew like green tea.

Shopping list 4 beetroots 2 small celery stalks, plus the pale leaves from the centre of the bunch

All products available from Go Vita, and you can visit Realize Health for further wellbeing advice.

PAMPER TIME 12

MATT PRESTON’S

ICE COLD CULTURES BETWEEN FESTIVE DRINKS and indulgent dinners, the summer season can throw our digestive systems off track. Meanwhile, sugary, high calorie ice creams are the go-to when it comes to beating the heat. Kefir offers a healthy alternative to chilled dairy treats – and one your gut will thank you for. This traditional fermented milk drink originally hails from the Caucasus Mountains, rich with health-promoting bacteria including Lactobacillus and Lactococcus strains.

Whip up a batch at home using sachets of dried kefir cultures. Simply stir the powder into a litre of milk and ferment overnight to create a light, tangy and probiotic-rich beverage. Serve chilled to drink by itself, or use it to prepare fruit-filled smoothies.

While you’re busy taking care of your body from the inside, complement it with a holistic approach too. Acupuncture can help restore balance and encourage the body to heal itself, while reflexology uses pressure points in your feet to cure ailments. FOOTCARE HAVEN HERBAL CENTRE

1 tbsp balsamic vinegar

BRIAR SALAD OF BEETROOT, BLACKBERRY AND CELERY SERVES

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“This dish actually began life as a dessert of blackberries with celery leaves, as they add a lovely green ‘briar-ness’.

When beetroot came knocking, though, it was easy to see how they’d all get along, especially with balsamic pushing the dish more firmly into the savoury world.

It does still seem to vacillate a little between the two – but then that’s the modern way, isn’t it?

Sweets veer towards savouriness and savoury stuff is sweeter!”

QBD THE BOOKSHOP ‘The Simple Secrets’ by Matt Preston

1 tbsp caster sugar 125g blackberries 125g (½ cup) crème fraîche

METHOD 1 Preheat the oven to 1800C.

6 Cut one-third of the blackberries into halves.

2 Wrap each beetroot individually in foil and bake in the oven for an hour.

7 Spread the crème fraîche around a serving platter like a frame. Drain the diced celery and sprinkle it all over the inside of the frame. Arrange the beetroot chunks on top and then drop the whole blackberries around the chunks. Place the blackberry halves in key positions.

Finally, tuck in around 20 little sprays of celery leaf, to add a lovely ‘briary’ flavour.

3 Let the beetroots cool and then, using the foil and some paper towel, rub off the skins.

Cut the beetroots into uneven purple wedges.

4 De-string the celery stalks, then cut them into small dice and reserve them in iced water.

5 In your smallest pan, heat the balsamic with the sugar to make an oozy syrup.

Don’t let it bubble away too much or else you’ll get balsamic toffee.

8 Serve the salad with the balsamic syrup on the side, or drizzle it once at the table.

Just don’t do it any earlier or it will encourage the beetroot to bleed into the crème fraîche.

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THE DRINKS COCKTAIL

SERVES

CHEERS!

CELEBRATE THE GLORIOUS WEATHER WITH A GLASS OF VINO

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BLACKBERRY GIN METHOD 1 Divide the blackberries between 2 x 750ml sterilised bottles. Top up with the gin. Seal and store in a cool, dark place. Shake the bottles every second day for one week, then leave for one to three months to mature.

2 To finish the gin, strain the gin through muslin (cheesecloth) and discard the blackberries.

3 Return the gin to the bottles.

Combine the sugar and water in a small saucepan and place over low heat, stirring until the sugar dissolves. Leave to cool before adding to the gin a little at a time, tasting after each addition to ensure the gin does not become too sweet. When the flavour is to your liking, seal the bottles again and store for up to 12 months.

Shopping list 500g blackberries 750ml (3 cups) gin 115g (½ cup) caster (superfine) sugar 125ml (½ cup) water COOK’S NOTE Mulberries work equally well in this easy recipe.

MATCH LIKE A PRO DRY WHITES

PA IR W IT H

✱ Sauvignon Blanc, Pinot Grigio and Chardonnay go well with vegies, fish, Asian-style dishes and white meats.

TRY: Two Churches Barossa Chardonnay.

THE NEW BREW OUR CRAFT FAVES LORRY BOYS PALE ALE A clean pale ale, with a lightly bitter taste thanks to its fresh hop flavour.

A refreshing beer for a hot summer’s day.

SPARKLING WHITES

✱ Champagne goes well with vegetarian, cheeses and fish.

TRY: Moutard Brut Grande Cuvee NV Champagne, with its lovely crisp palate and soft citrus flavours.

3 PUB CI RCUS ART I SAN ALE

LIGHT REDS

✱ Pinot Noir goes well with white meat and rich fishes like tuna.

TRY: Oyster Bay Pinot Noir, the bright red berry notes of cherries and plum finish with a zesty acidity.

MEDIUM / HEAVY REDS

✱ Medium (Merlot) and heavy (Shiraz, Cabernet Sauvignon) reds go well with red meat, smoked meats and hard cheeses.

TRY: Zilzie Bulloak Cabernet Merlot, a sweet-fruited blend.

LIVE A LITTLE 14

A light-bodied beer full of tropical aromas that carry through into its refreshing citrusy flavour.

Along with its medium bitterness, the ale is a nice refreshing summer thirst quencher.

N EWTON S CRI SP APPLE CI DER For a clean, crisp taste and delicious apple aromas, this cider is perfect for Queensland’s hot summers.

Serve chilled or on ice with crushed mint.

EXPAND YOUR ROSÉ REPERTOIRE Rosé wines offer a twist on well-known whites during summer. Served chilled, they’re guaranteed to be refreshing and pair well with a broad range of dishes. Here are Liquorland’s top picks: 1 Casillero Del Diablo Shiraz Rosé Soft, fruity and refreshing, this Portuguese wine features strawberry, raspberry and pineapple aromas.

2 Jacob’s Creek Cool Harvest Shiraz Rosé A blend of shiraz, cabernet sauvignon and merlot grapes, this Margaret River edition offers red berry flavours and a balanced cleansing finish.

3 Turkey Flat Rosé From the Barossa Valley, this rosé shows a bouquet of raspberry and cranberry, good structure, and a fresh acidity.

Finishing off the day with an ice cold beer is one of life’s great joys. So too is getting an old school shave, Italian style. You’ve never had a closer shave than a cut throat razor shave with hot towel treatment. CAESAR’S BARBER SHOP

This is an edited extract from ‘The Produce Companion’ by Meredith Kirton and Mandy Sinclair.

Available at QBD The Bookshop.

THE FLORIST

THE KITCHEN

THE GEAR: TOOLS OF THE TRADE

BLOOMING LOVELY SUMMER FLOWERS EXPLODE WITH A PALETTE OF VIBRANT COLOURS

EAT YOUR FLOWERS! FLOWER POWER THE MEANING BEHIND THE BLOOM

DAI SY

STYLE YOUR

SUMMER TABLE

Innocence and purity.

It’s the season for entertaining. Pastels and neutrals rule the decor, while attention to detail brings the wow factor. ✱ FORMAL AFFAIRS call for delicate glassware and white plates, sophisticated candle scents and textured linens. ✱ OUTDOOR OCCASIONS are best kept uncluttered and relaxed. For a coastal theme, mix soft blues and lemons with natural materials such as whitewashed wood, bamboo, cane, jute and seagrass. ✱ DON’T FORGET FLOWERS, they create a warm and inviting vibe in any space.

For table settings, keep the arrangement low so you can see, and converse, with everyone at the table. ✱ CREATE A COLOUR THEME. Chat to your florist for advice on what’s in season in your chosen colour.

MY TRADE TIPS

YES, IT’S TRUE, there are many types of flowers you can eat. Flowers are often used in jams, jellies, cakes and salads. Make sure the flowers you eat are organic and not chemically sprayed, oh and edible! ✱ Nasturtiums are spicy, sunflowers are bitter, chamomile earthy, and lilacs vary from lemony to slightly bitter. ✱ Roses can be sweet, with notes of spice or mint, while geraniums vary from lime to mint and more. ✱ Borage (starflowers) have a mild cucumber taste, so are ideal in salads.

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CHOP IT No kitchen is complete without a set of really sharp knives. There’s a knife for everything: meat, vegetables, fish and bread.

ROBINS KITCHEN Baccarat Daisho 7-piece Knife Block, $399.99.

GET YOUR

KITCHEN SET FOR SUMMERTIME Balmy evenings make way for all manner of outdoor gatherings. Be sure to prep for cooking up a storm this holiday season with these kitchen essentials.

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MEASURE IT The secret to baking is measuring everything perfectly. Proportion out your ingredients before you begin to make life easier for yourself.

ROBINS KITCHEN Soffritto De Partie Mechanical Scale 5kg/20g, $99.99.

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CRUSH IT A mortar and pestle is considered one of the most important utensils by chefs.

Use it to get the most flavour out of your herbs and spices.

ROBINS KITCHEN Baccarat Spice Market ‘Silvassi’ Mortar and Pestle 14 x 8cm, $69.99.

GERBERA Conveys cheerfulness.

RED CHRYSAN T HEMUM Symbol of love.

GLADI OLI Faithfulness and honour.

RED ROSES Expression of love.

FLORAL SCENTS

Part of the allure of a beautiful bouquet of flowers is the lovely lingering scent that fills your home. If you can’t fill your house with fresh flowers every day, do the next best thing: light a floral scented candle.

Try Glasshouse Fragrances Positano candle - its notes of verbena and basil will give your home a fresh floral scent.

“To keep flowers fresh in Queensland’s humid weather, change the water every couple of days and add a couple of tiny drops of bleach to the water to keep it clean. Move flowers away from drafts and direct sunlight.”

ANNETTE WALTERS, SENIOR FLORIST, THE LUSH LILY.

No barbecue?

No problem. Stovetop grill pans are an affordable alternative that ’ll finish your meat and veg with those signature chargrill marks.

ROBINS KITCHEN Baccarat Granite Cookset (Set of 4), $499.99.

QUICK EATS

CASUAL DINING

WHEN FRESH IS BEST! With the freshest seasonal produce at your fingertips, sometimes you can’t beat going raw

SIMPLE YET SATISFYING EVERYDAY EATS JUZCIT

D E G ANI

WON TON TON

If you’re after a healthy overhaul for your diet but haven’t yet nailed the art of making good-for-you food taste great, then leave it to the pros. Juzcit is more than just a juice and smoothies bar, they make salads, protein balls and even slices that are completely guilt-free.

It’s hard to beat a café that does great coffee. The newest addition to The Market Room is serving up just that. Plus their menu will satisfy your cravings from breakfast to lunch. Think everything from smashed avo on toast to decadent pancakes, burgers and sweet treats.

When you’re in the mood for a hearty meal that still has fresh flavours and a lightness to it, you can’t beat wontons and wonton soup... or dumplings for that matter. These traditional Chinese delights leave you full without the heavy feeling of overindulging.

(07) 3209 6401

Opening soon

(07) 3416 0298

SA SHIM I There’s no need to cook salmon when you have easy access to fresh, high quality seafood. Raw salmon has a rich, creamy flavour while a white fish like kingfish is subtle and light.

SHA L L OT S Offering a completely different and more pungent flavour when raw (as opposed to the sweet taste once cooked), shallots add a crunchy texture to simple dishes like rice paper rolls.

S U S H I PAR AD I S E

WRAP N ROLL

C X P RESSO

There’s so many things to love about sushi – the seriously fresh ingredients, the easy grab-and-go dishes, the low fat options and the simple yet impeccable flavours.

If you have the time, rather than grabbing your lunch to go, take a seat and really savour every bite.

The trend for street food is seeing a new found appreciation for the simple, local loved dishes of different countries around the world. Wrap N Roll pays homage to Vietnam’s traditional favourites like rice paper rolls, Bahn Xeo and pho.

An entire café named after the French bakery favourite, the croissant. And what goes well with croissants? Coffee of course. It’s not just layers of buttery pastry either, there’s also bagels, wraps and sandwiches, muffins, more pastries, and did we mention coffee?!

0422 585 155

0411 777 333

(07) 3806 1266

THREE TO TRY! 18

Must-have menu picks your taste buds won’t want to miss.

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CXPRESSO Melt in your mouth Hazel-Choc Croissant

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JUZCIT Energising and super healthy Acai Bowl

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C OL D P RE SSE D JUIC E Recently the trend is growing for cold pressed juices over ones that have been put through a juicer and leave the pulp (and subsequently the nutrients) behind.

They’re also more filling.

DEGANI The multi-layered, stacked-high burgers 19

THE MARKET ROOM CNR PACIFIC HIGHWAY AND BRYANTS ROAD, LOGANHOLME, QLD 4129 ALDI

(07) 3451 3000

ANDREWS MEAT

(07) 3209 9743

COLES

FISH DEPOT

(07) 3209 6401

(07) 3209 6130

CXPRESSO

FOOTCARE HAVEN HERBAL CENTRE

(07) 3806 2156

LIQUORLAND

SUSHI PARADISE

(07) 3806 1266

(07) 3801 1866

Opening soon

DEGANI

CAESAR’S BARBER SHOP

EARTH MARKETS

(07) 3801 2561

(07) 3806 4217

ROBINS KITCHEN

(07) 3209 6002

(07) 3801 3888

BAKERS DELIGHT

JUZCIT

(07) 3801 7200

(07) 3806 3282

GO VITA

THE LUSH LILY

(07) 3209 6800

REALIZE HEALTH

(07) 3801 2561

0422 585 155

WON TON TON

(07) 3416 0298

WRAP N ROLL

0411 777 333

This publication is produced and designed by Plump and Spry, plumpandspry.com.au. DISCLAIMER: This publication is produced for the retailers of Hyperdome Shopping Centre. All prices and product descriptions are believed to be correct at time of printing; however, Hyperdome Shopping Centre, its retailers and publishers will not be held responsible for discrepancies. The nature of this publication is style-based and, although every effort has been made to ensure product descriptions and pricing are accurate, all product featured makes no representation or warranty of any kind regarding availability of product at individual stores. Please consult directly with individual retailers to verify product availability and price.

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